Expiration dates often control what we keep, eat, or throw away in our kitchens, even deciding what gets pushed to the back of the fridge for later.
A 2023 MITRE-Gallup survey found that Americans waste about $1,500 per household each year on food that is still safe to eat. Much of this waste happens because people misunderstand expiration dates and labels, which were not designed to indicate food safety.
Misleading date labels can make us throw away food that is still good. Before you toss out milk, bread, or leftovers, let’s look at seven common expiration date myths and why using your senses can be more reliable than the label.
“Sell by” dates mean your food Is unsafe after that day
A 2022 study from the Natural Resources Defense Council (NRDC) found that 9 out of 10 Americans think “sell by” dates mean food is unsafe after that day, so they throw it out too soon. In reality, these dates only show when the food is at its best quality, not when it spoils.
Manufacturers set them based on taste, texture, and appearance, not on microbial safety.
“Use By” dates are meant for consumers
“Use by” dates on packages help stores manage their inventory. Many people think these dates are about food safety, but they really just tell stores how long to keep items on the shelf, not when the food becomes unsafe.
These labels were never meant for public eyes. Think of it like an internal memo at a grocery store, just for the staff. You wouldn’t follow your mechanic’s internal checklist when driving your car, so don’t let a store’s inventory system dictate your fridge decisions. The real test? Open it, sniff it, and decide for yourself.
All expiration dates are regulated by the federal government
The USDA says only infant formula must have a “use by” date by law. For other foods, such as dairy, meat, and snacks, date labels are not required and are left to the manufacturer. This inconsistency leads to more food waste and higher costs for families.
Without standard rules, brands can print whatever date they choose. One company’s “best by” might mean freshness, while another’s means little. It’s a system that puts the burden on you to decode it. Always check packaging for storage clues and rely on food safety basics, not random print.
Food goes bad after the expiration date
The USDA says frozen food is safe to eat no matter how long it’s been in the freezer, as long as it stays at 0°F or below. Bacteria can’t grow in freezing temperatures, so the food doesn’t spoil. For example, a frozen chicken breast is safer than fresh chicken left out for 2 hours.
Freezing is nature’s pause button. That bag of peas from last winter is still good. The leftover lasagna under frozen veggies is likely fine. As long as your freezer works and the packaging is intact, frozen food doesn’t technically expire. The clock stops when it freezes.
You can’t eat food past its expiration date
Data from the USDA and FDA show that most shelf-stable foods, such as canned goods, pasta, and rice, remain safe for months or even years beyond their labeled dates.
Low-moisture foods resist bacterial growth, making spoilage rare if stored properly. Canned vegetables retain their safety and nutritional value for up to 5 years beyond their date when stored in cool, dry conditions.
Just because a can of beans says “best by 2023” doesn’t mean it’s dangerous in 2025. These items don’t suddenly turn toxic. Instead, gradual changes in flavor or color occur, none of which pose a health risk. Open one, check it, and decide with confidence.
Organic foods expire faster than conventional ones
Organic milk, produce, and meat last just as long as their conventional counterparts if stored properly. The word “organic” describes how the food was grown or raised, not how long it will last.
People assume organic means “fresher” or “more natural,” so it must not last as long. But that’s marketing, not science. A head of organic lettuce wilts at the same rate as conventional lettuce if left on the counter. The key is proper refrigeration and handling, not the label on the sticker.
Smelling or tasting spoiled food will make you sick
The FDA says you can’t always tell if food is unsafe just by looking, smelling, or tasting it. Harmful bacteria that cause food poisoning often don’t change the way food looks, smells, or tastes, so tasting a little bit won’t protect you from getting sick.
Pathogens like Salmonella or Listeria don’t always produce odors or visible changes. Conversely, a sour smell often indicates harmless lactic acid bacteria rather than harmful pathogens.
Don’t risk illness by taking a taste test. A foul odor may signal spoilage, but no odor doesn’t guarantee safety. Trusting your senses helps, but they’re not foolproof. If food is left out too long or stored improperly, toss it. No sniff test needed.
Key takeaways
Food waste costs the average American household over $1,500 a year, and expiration date myths are a major culprit. “Use by,” “sell by,” and other labels reflect quality, not safety, and are largely unregulated.
From frozen meals to canned goods, many foods remain safe long past their printed dates. Your senses help, but they’re not perfect. Proper storage and handling matter most. With 40% of U.S. food going uneaten, it is critical to clear up these myths.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.
Disclosure: This article was developed with the assistance of AI and was subsequently reviewed, revised, and approved by our editorial team.
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